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Super Moist Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

I used to have banana bread envy; every time I tasted someone's homemade banana bread I would always wish mine were as moist, as delicious, or as banana-y. I've tried so many recipes over the years, many included buttermilk or yogurt, oil instead of butter, etc. I have finally settled on this basic one (originally from an old Southern church cookbook) and modified it by reducing the amount of sugar, using butter in place of margarine and adding dark chocolate chips in place of pecans. This is a super moist banana bread with the added sweetness from dark chocolate. Note: It's best to use up those dark, overripe bananas (the riper the banana, the sweeter your bread). Just toss them in the freezer if not using right away and thaw out when ready. Although I finally have my go-to recipe for a moist, banana-rich bread, I'll keep testing new ones--maybe try one with some almond meal or cornmeal; add nuts or not.....What are some of your favorite add-ins to a basic banana bread?

ingredients:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

3/4 to 1 cup sugar (if using very ripe bananas, use 3/4 cup)

1/2 cup unsalted butter, softened

4 medium very ripe bananas (about 1 1/2 cups mashed), lightly mashed

2 large eggs, beaten

1 cup dark chocolate chips

directions:

Preheat oven to 350°. Lightly grease a (4.5”-x-8.5”-inch) loaf pan. Line the bottom with parchment paper or lightly flour the bottom.

Whisk together flour, salt, baking soda, and cinnamon together in a bowl; set aside.

Cream together sugar and butter in a stand mixer (or with a hand mixer) until light and fluffy. Add bananas and mix until bananas are well blended (no longer in big chunks). Stir in eggs and blend just until combined. Add reserved flour mixture into banana mixture and blend until just combined (be careful not to overmix). Stir in chocolate chips. Pour batter into prepared loaf pan and bake for 50 to 60 minutes; and until a tester inserted in center comes out (mostly) clean; some melted chocolate might stick and that’s OK. Let cool in pan about 10 minutes before removing from pan. Loosen edges, if needed, with a knife point. Turn pan over and bread should pop out. Remove parchment, if using. Serve warm or at room temperature.

Comments

All I can say is WOW WOW WOW!!! I went online, as usual, to find a recipe for banana and chocolate chip bread… well I came upon yours and thought your picture looked good and moist.. right:) So I really didn’t expect much, I’ve been baking for a good many years, and made banana bread many times!!

Well this is by far the BEST BANANA CHOCOLATE BREAD EVER!!! I really wasn’t a fan of banana bread until now:)

So thanks very much, and I will be back to check out more recipees of yours very soon… and I will be telling my best friend to check your website out too!!!

I tried your recipe and absolutely LOVED it!!!! I’ve been searching for a good moist chocolate chip banana bread that is not too sweet. I’ve found it, right here!! Thank you so much for sharing your recipe, it’s Deeeelicious! I’m excited to try more of your recipes you’ve posted. I will be baking this banana bread for the holidays:-)

Kim! I’ve had this recipe open on my phone for ages, just made the banana bread as muffins, and they are so delicious! You’ve solved a decade long plight for light, fluffy, banana-y bread with this simple recipe. Love!

After searching online for a delicious banana bread recipe, I came across yours and decided to give it a try. I mean, who doesn’t like chocolate chips! It’s in the oven now :) thanks for posting online. Also, I am a veteran of the US Air Force and lived in South Korea in 2001. I spent my weekends at various orphanages throughout the country and your bio spoke to me. I wish you much success!!

Thanks, Michelle for your message. I hope you like the banana bread.
I’ve been back to South Korea but have been pondering going back to visit more of the orphanages and finding a way to give back. If you have any suggestions from your experience, please email me.

I am making this recipe as I am typing this lol. But I did not have any butter so I decided to substitute for cream cheese. The batter tasted amazing so I am hoping the cakes come out the same flavor. I also have them in a water bath so they get even more moist. Wish me luck lol.